Banana Pepper Appetizers Recipe 45

SAUERKRAUT STUFFED BANANA PEPPERS

Steps:

• 1. PREP: Cut the tops off the peppers and remove the seeds. Mix your "brine" up and bring to a boil. It should be good and clear. Have your lids in hot water and bring your water to boil in the stock pot or canning bath.
• 2. Directions: Stuff the peppers full with sauerkraut. Pack the stuffed peppers tightly in the jars. Put 1 tablespoon minced garlic in each jar. Pour brine, leaving at least 1/4-1/2 inch space at top of jar. Place the lids on top and hand tighten the rings.
• 3. Process jars 15 minutes in hot water bath and BE SURE THE LID BUTTON is SUNKEN to ensure a good seal. If it is not depressed, either process it in the water bath again or eat them within a week, keeping them refrigerated!

STUFFED BANANA PEPPER DIP

Steps:

• Hold peppers over a flame or place on a grill to char.
• Chop peppers removing ends, rib and seeds.
• Saute onions and garlic in olive oil for about a minute.
• Add sausage and brown for another minute
• Add peppers and continue to saute until they are wilted.
• Add marinara and mix well.
• Add cheese reserving a handful (1/4 cup) for the top.
• Transfer to a serving dish and top with remaining cheese.
• Place under broiler to melt cheese.
• Serve with baguette slices, chips or crackers.

BAKED BANANA PEPPER POPPERS

Steps:

• Preheat oven to 350 degrees. In a mixing bowl, mix the first 5 ingredients together to get your cream cheese filling. Set aside.
• Clean Your Banana Peppers with cold water. Set them aside to dry.
• Once dry, slice the tops of each pepper. (just the top end) Next, slice the banana peppers in half lengthwise. Try to make as straight a cut as you can to end at the tip.Next scrape out all the little seeds. Do this part gently, because the banana peppers are fragile, you can easily split them or tear them.
• Fill each banana pepper halve with cheese mixture.
• Cover them and refrigerate at least 1 hour.
• Once chilled, dip the banana peppers into milk, then flour and set aside to dry about 5 minutes.
• After 5 minutes, dip them carefully into your beaten eggs, coating them entirely.
• Transfer them immediately to the bread crumbs and gently coat them.
• Transfer the bread crumb coated banana peppers to your baking sheet.
• Put them into a 350 degree preheated oven and bake for 25-30 minutes.

BANANA PEPPER AND BACON HOT DIP

Steps:

• Put all the ingredients in a small crock pot or slow cooker, and let it go an hour on high or 2 hours on low, stirring occasionally.
• Alternatively, the dip can be made in the oven, baking at 350°F for 30 minutes, stirring every 10 minutes. Or the microwave can be used as well. Serve with tortilla chips.

STUFFED BANANA PEPPERS

Steps:

• 1. Cut off tops of peppers, and remove ribs and seeds
• 2. Chop edible portions of tops; set aside
• 3. Bring a large pot of salted water to a boil
• 4. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside
• 5. Heat butter in a medium skillet. Saute reserved chopped pepper, onion and celery until tender, 3 to 5 minutes.
• 6. Stir in crushed tomatoes, tomato sauce and garlic. Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper Simmer uncovered for 10 minutes
• 7. Preheat oven to 350 degrees F
• 8. Meanwhile, in a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce and Parmesan.
• 9. Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture
• 10. Using a piping bag or sausage stuffer, fill each pepper with the meat mixture.
• 11. Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers.
• 12. Bake uncovered in preheated oven for 1 hour

BANANA PEPPER APPETIZERS RECIPE - (4/5)

Steps:

• Cut peppers in half lengthwise; open and lay flat. Remove seeds if desired. In a small bowl, beat cream cheese and egg until blended. Stir in the cheddar, mozzarella, onion and pepperoni. Spoon into peppers. Place in two 15-in. x 10-in. x 1-in. baking pans and drizzle with oil. Bake at 350° for 25-30 minutes or until lightly browned. Yield: 20 appetizers.